Abstract
Dromedary camels produce more milk for a longer period of time than any other milk animal held under the same harsh conditions. Produced milk is a primary source of some pastoralists’ food, nutrition and income security all year round. However, there are limited research efforts on exploiting camel milk potential and its promotion for consumption and marketing. Thus, a cross-sectional survey was conducted on 100 camel herders; nine traders and three cooperatives during March to April 2017 in Afar region of Ethiopia. Besides, discussions were held with district leaders, end consumers and local elders. Collected data were analysed using descriptive statistical tools, figures and diagrams. The survey result revealed that 56.6% camel herds were lactating. Milking was done by men twice (67%) and three times (33%) per day with an average of 4.2 L per camel. A total of 82% of the camel herders were marketers, and women were dominant. Camel herders sold an average of 14.3 L milk per day at an average price of USD 0.95 per litre, whereas middlemen sold an average of 35.8 L at USD 1.22 per litre. The milk trade was done at herders’ farm gate (18.3%), main road-sides (58.5%) and nearest towns (23.2%) using small plastic pots (68.3%) and plastic jerrycans (31.7%). Amongst the three marketing channels, 69.9% of the milk was directly sold to end consumers and fetched a higher price than other marketing channels, but the routes are limited to local markets. The camel herders perceived that they satisfied with milk for its nutritional, medicinal, social and economic values. Therefore, interventions need to focus on exploiting opportunities, addressing challenges/constraints in camel milk production and its marketing chain efficiency and effectiveness.
Highlights
More than 80% of the camel population inhabits Africa with 60% in the eastern African countries (Sudan, Somalia, Ethiopia and Kenya) (Faye 2015)
Kebede et al (2015), Seifu (2009) and Simenew et al (2013) argue that in Afar and Somali pastoralists, women are not allowed to milk camels due to the communities’ belief that lactating camel do not let down sufficient milk for women. This is similar in Kenya, Somalia and in most parts of Sudan except among the Rashaida tribe where camel milking is practised by women (Eisa and Mustafa 2011)
Smoking the milking vessel with local herbs is believed to improve the flavour, taste and quality, as well as extend the shelf life of the milk. This is in line with reports of Seifu (2007) and Wanjala et al (2016) that smoking of milk handling containers was effective in hindering microbial growth and could be used as a technique in the sanitation and preservation of raw camel milk in arid and semi-arid areas where cold chains for preservation of milk were unavailable
Summary
More than 80% of the camel population inhabits Africa with 60% in the eastern African countries (Sudan, Somalia, Ethiopia and Kenya) (Faye 2015). Camel milk enhances livelihoods and contributes to national and global economic growth and development (Faye et al 2011). The pastoral area of Ethiopia is the main camel belt in the horn of Africa. It is known by a camel culture, a monoculture which is expressed as an adaptation to arid ecology through dependence on the camel based on uniform husbandry methods and mobility (Tefera 2012). In Ethiopia, camels are mainly reared in Afar and Somali regions and Borena and Kereyu areas of Oromia region (Tekle and Tesfay 2013). Ethiopia holds a third of the world camel population that is about 2.4 million heads, of which 458,760 were lactating camels (FAO 2011), with an annual milk production of 608,315,760 L that roughly generates USD 196,449,900
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